Earth Day at The Datai Langkawi Part II

In part II of our Earth Day celebration, Chef Niran, Sous Chef of The Pavilion, introduces a plant-based menu that we invite you to cook at home with the recipe below.

Yam Mamuang Che (Vegetarian Spicy Young Mango Salad)

Ingredients
80gm shredded young mango
10gm sliced shallots
10gm cherry tomatoes
5gm spring onion
5gm coriander leaf
10gm fried cashew nuts

Dressing
10gm chopped bird’s eye chilli
5gm chopped coriander root
5gm chopped garlic
5gm salt
10ml lime juice
10gm sugar

Method
1. Pound and mix all ingredients for the dressing in a mortar until combined and the sugar has dissolved.
2. In a mixing bowl, add the dressing together with young mango, shallot, cherry tomatoes, spring onion, coriander leaf and fried cashew nuts. Toss lightly, adjust the seasoning and serve in a prawn cracker or bowl.
 
Pad Kaprao Che (Stir fried tofu, vegetables with fresh chillies and Thai basil)
Ingredients
100gm deep fried tofu
10gm chili
10gm galangal
50gm broccoli
50gm cauliflower
50gm carrot
15gm sliced onion
15gm spring onion
20gm Thai basil
30ml vegetarian oyster sauce
15ml soya sauce
30 ml cooking oil
Salt and pepper to taste

Method
1. In a mortar, use the pestle to pound the garlic, galangal and bird chili into a paste
2. Cook the broccoli, carrot and cauliflower in boiling water
3. Heat some oil in a wok, add the paste, add the sliced onion and stir fry until fragrant
4. Add oyster sauce, some water and all the boiled vegetables
5. Stir fry and add salt, soya sauce and white pepper together with Thai basil and spring onion
6. Add in the tofu and adjust the taste to your liking before serving.

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